目的 鲜切肉类在存储过程中极易受到细菌浸染进而腐败变质。可降解复合膜能够在肉类表面形成一层空气隔离层,从而延长保质期。然而,目前的可降解复合膜难以满足肉类产品在抑菌方面的需求。方法 基于此,本研究以可食用的魔芋甘葡聚糖（KGM）和果胶（PEC）为成膜基材,以甘油（GL）为增塑剂,以ε-聚赖氨酸（ε-PL）为抗菌剂,制备一种可降解抗菌复合膜。结果 实验结果显示,所制备的KGM/PEC复合膜厚度均匀,表面平滑。单因素实验和正交实验结果表明,KGM的体积分数为0.8%、PEC的体积分数为0.9%、GL的质量分数为0.4%时,复合膜力学性能最好。控制ε-PL的质量分数在0.5%~1.5%变化时,复合膜抑菌效果随ε-PL质量分数的增加而变好,并表现出对大肠埃希氏菌和金黄色葡萄球菌较好的抑菌效果,其包裹的猪肉样品色差变化最低,pH值变化最小,能延长猪肉货架期2 d。结论 所开发的抗菌复合膜可降解,生物相容性好,制备简单,应用场景广泛,有望成为一种极具应用价值的食品用新材料。
Abstract
Freshly cut meat is susceptible to bacterial contamination and spoilage during storage. Biodegradable composite films can form an air barrier on the surface of the meat surface to extend the shelf life. However, current biodegradable composite films hardly meet the antibacterial requirements of meat products. To address this problem, a biodegradable antimicrobial composite film was prepared with edible konjac glucomannan (KGM) and pectin (PEC) as film-forming substrates, and glycerol (GL) and ε-polylysine (ε-PL) as antimicrobial agents. Experiment results showed that the surface of the prepared KGM/PEC composite film was uniform and smooth. The results of one-way and orthogonal experiments indicated that the mechanical properties of the composite film were optimal when the mass fractions of KGM, PEC and GL were 0.8%, 0.9%, and 0.4%, respectively. When the ε-PL mass fraction was controlled from 0.5% to 1.5%, the antibacterial effect of the composite film improved with the increasing mass fraction of ε-PL, demonstrating better antibacterial effect against Escherichia coli and Staphylococcus aureus, and its wrapped pork samples showed minimal changes in color difference and pH. The pork shelf life was extended by 2 days. In conclusion, the developed antimicrobial composite film is degradable, biocompatible, simple to operate, and suitable for diverse applications. It is expected to become a new material for food with great application value.
关键词
魔芋葡甘聚糖 /
果胶 /
ε-聚赖氨酸 /
力学性能 /
抗菌性能 /
保鲜
Key words
konjac glucan /
pectin /
ε-polylysine /
mechanical properties /
antimicrobial properties /
freshness preservation
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基金
湖北省自然科学基金计划项目（2025AFC107）; 湖北省教育厅科学研究计划资助项目（B2021267）; 荆楚理工学院校级科研项目（QN202108,GJZ202305,2023YB001）; 荆楚理工学院博士启动金项目（682330）
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